Good things to do with good mozzarella

So we had our last caprese of the season tonight. The mozzarella was a buffalo version from Trader Joe's that was excellent and it got me thinking about what to do with the stuff over the winter. Yeah, it could go on pizza or in a sandwich with some prosciutto, tomato, and basil, but what else would be good for a really tasty mozz?

Sprinkle some shredded mozzarella on soup. Munch it with pepperoni. In an omelet with peppers.

Make this for your next party.

PEPPERONI PIZZA DIP
Tastes amazingly like a “supreme” pizza.

1 cup diced green pepper
1 cup finely diced onions
4 ozs. chopped mushrooms
2 tsps olive oil

1 cup chopped pepperoni slices
1/2 cup diced black olives (buy pre-chopped cans)
1/2 cup mayonnaise (just to bind together)
4 cups shredded Italian cheese blend (mine contained: mozzarella, provolone, parmesan, romano, asiago, and fontina)
1 tsp dried oregano

Saute the first four ingredients until mushrooms release their water and it evaporates. Add the rest of the ingredients to pan. Stir until thoroughly mixed.

Put into a chaffing dish (or casserole/serving dish that you can keep a tea light candle under.) Bake at 350 degrees for 30 minutes until bubbly. Serve with crackers or pita toasts. I think Ritz sticks are perfect with it.

Printed this out for the holidays. Thanks I love the low fat pepperoni, it is really good and much lower in fat.

[Jenise]

Winter caprese: in place of fresh summer tomatoes, oven dry pale, lackluster winter tomatoes to concentrate flavor and develop a rich sweetness. Almost as good as a summer tomato salad, but different.

Eggplant caprese: top a slice of grilled eggplant with a thick slice of pan-fried tomato, and top with mozzarella. Drizzle a vinaigrette over that's full of finely minced fresh garlic and rosemary.

Crostini: sliced on a piece of toasted baguette topped with smashed capers and oregano warmed in a good, condiment-level olive oil.

Thanks, all!

Keep 'em coming - that mozzarella was very good and at a TJ's price.

I think that caprese is the highest use of mozza. Use it in anything else (omelettes, burgers etdc.) and the taste is so neutral that all you get is texture (rubbery isn't what I am going for with nice fresh bocconcini).

Jenise's eggplant sounds good, but the crostini doesn't really feature the cheese the way a caprese salad does - it loses something once melted, I think.

I agree that caprese is da bomb. To replace tomatoes you would need to find something similarly acidic and at least a little chewy. An eggplant slice is a good try. I wonder whether golden beets would work.

Or, just toss on a few olives and eat it plain!

[Jenise]

Jenise's eggplant sounds good, but the crostini doesn't really feature the cheese the way a caprese salad does - it loses something once melted, I think.

I agree. But the crostini I suggested didn't include melting the cheese!

Jenise's eggplant sounds good, but the crostini doesn't really feature the cheese the way a caprese salad does - it loses something once melted, I think.

I agree. But the crostini I suggested didn't include melting the cheese!

OK, missed that - should be pretty good then!

I agree that caprese is da bomb. To replace tomatos you would need to find something similarly acidic and at least a little chewy. An eggplant slice is a good try. I wonder whether golden beets would work.

Or, just toss on a few olives and eat it plain!

It would be interesting to try beets - I've never had them with mozzarella. Maybe with a little mild vinaigrette to liven it all up a bit?

If you don't mind messy, then making arancini (Sicilian rice balls) can be fun. As a variant on the egg & breadcrumb coating, try egg (with some very light spice) and sesame seed.

In truth though, I prefer good mozzarella cold, matched with good bold pure flavours (the bold flavours enjoying the creamy canvas of the mozzarella)